Dehydration is key, we learned from Sweet Polly head bartender Sean McClure.
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The New York Academy of Medicine has a copy of what’s generally agreed to be the oldest cookbook in the West.
Mai Warshafsky has always had one hand in the kitchen and the other in the printmaker’s studio.
“They should know that there’s a lot to Filipino food. There’s a lot of different regions and each one has its own variation.”
Through the Insurgo Project, chef Harold Villarosa is hoping to change how communities think about food.
We joined City Harvest on a routine collection and drop-off route to try to visualize the 59 million pounds of food they will rescue this year.
The eggs used at these restaurants come from within 100 miles of Manhattan.
“This place isn’t exclusive. From the beginning, we always said that we wanted to be the neighborhood cocktail bar.”
The $62 ring brings new meaning to “cocktail-appropriate attire,” and 10 percent of the proceeds go to City Harvest.
“The energy all depends on who is present and relies heavily on the musical choices of the room.”
“Looking into the windows from far away after a long day at work was part of my routine.”
